1 med onion, sliced
1 bunch kale, chopped into 1-2" pieces
2 c of potatoes, chopped into 1" pieces (I only leave the skins on if they are thin)
6 c chicken stock (or vegetable stock for a vegan option)*
1/4 cup white wine vinegar
pinch of sugar (or 1/2 t. agave nectar)
3 T fresh herbs (thyme, rosemary, chives all work great)
1 t ground coriander
1 t garlic powder
1 t white pepper
salt to taste
GARNISH: roasted chicken (chopped or pulled) and boursin cheese
This soup couldn't be easier. Add the potatoes to the stock, simmer for 10-15 minutes. Add onions, kale and spices for another 10-15 minutes. Before serving, top with chicken and boursin cheese. The boursin will make the broth velvety and add a salty component. The amounts are all very forgiving, as is the cooking time. As long as the potatoes are tender, the soup can hang out (the potatoes will continue to thicken the soup the longer is stays on the heat). I bet this would work well in a slow cooker too, but I haven't tried yet.
*This also is great without the chicken and using veggie stock for vegetarians.
Prep time: 15 minutes
Cook time: 20-30 minutes
